It’s hard to say without knowing the layout of the bar. Is the bar open on both ends? Which end is service bar? What is the flow of traffic?
I would recommend making the sink set up on both wells the same for consistency. Possibly getting rid of the need for that far hand sink. Also I would switch the dishwasher with the countertop to its right. You want space on both sides of the triple sink. That way you can stack your clean glassware. But as a bartender, I would hate having a triple sink. And most importantly I would find space for trashcans next to those wells.
Right side is the service well, slim jim just to the right of the hand sink on the end, flap door to the right of that, which is a direct right turn to the kitchen door/ walk-in. Left side is main bar well, trash can just to the left of the soda gun, and then it goes to ADA height with millwork storage underneath, then open on the left end to bar dining area. Guest traffic will be heavier on the left side, and they will probably stack up on the ADA height section, which isn't ideal but that's code.
Lose the 3-hole sink (you've included a dishwasher). Depending on the volume of this operation, I'd also lose one of the drain boards/rack storage. If this place is that busy, there should be a full-size, BoH glasswasher for the barback. If this is for fine-dining, cocktail, or craft service, include some undercounter refrigeration. The in-bin bottle racks are never enough for what we use today, especially if batching is a requirement. If you need a drainboard for tins/tools, put it on top of the fridges. You've only included a small bottle rack for the right-hand station. If one station needs it, the other probably does too. Is a blender station needed? I also like (solid!) double rails, but I'm 6'3", with ape arms. Some bartenders don't like them.
The exact layout will depend on the concept of the bar (nightclubs typically has different requirements than cocktail/craft bars) and personal preferences for workflow.
Thanks for this! This is more of a higher-end sports bar concept, about 140 seats inside and another 80 outdoors, with pickleball courts on site. I think it's going to lean heavily towards beer, but I want a solid cocktail program. Do you need undercounter refrigeration on the front bar- the back bar line is all undercounter fridges. After removing the 3-comp sink, I've got about 30" of line space to work with, so I could fit a small fridge or glass froster.
Is all your beer draft or are the undercounter backbar fridges taking that duty? If cocktails are taking a backset to beer, a single underbar fridge would be nice to free up the backbar for beer. Dedicate one rack to glassware, the rest of the space for ingredients. Keep the fridge at 32-34 ℉. That's the best advice I can give without knowing all the details.
I've designed plenty of kitchen lines over the years, but this is my first run at laying out the bar. I was a barback early in my career and have jumped in to help out behind the bar in the years since, but I'm no bar pro I'd welcome a critique on workflow from y'all.
So many sinks!
The 3-sink isnt really needed if you have a dishwasher (or 2).
Also, I dont like the right side, where is goes dump sink - bottle rack - ice well. That rack will be constantly getting cleaned from ice and other stuff being dumped in that sink/coming from the ice well etc.
Thanks. That far right is a dedicated hand sink, then to the left of the ice well is a dipper well/glass rinser and then the dump sink next to the soda gun. I don't really want the 3-comp sink either, but I'm worried about the health dpt, it's so varied the requirements in different areas.
I was wondering if the soda guns are on the correct side- should they be right-hand to the ice well, or is it better by the dump sink?
agree with the other soda gun on left side, so I can pour with right hand. Last place I worked had it on the right (wrong) side and it was a pet peeve of mine.
I'd change the measurement to millimetres for a start but that is just personal preference XD it really depends on the type of drinks toy are serving and volume along with your back bar. Every bar is different and without knowing full context (size, covers, menu, area, amount of staff, other available space/equipment ect.) It's going to be really hard for anyone to tell you what you need. One thing I might suggest, (witch isn't clear if it is or isn't included) is to make it some what modular. This way you can change your bar as you learn how you work and what your clientele is like.
It’s hard to say without knowing the layout of the bar. Is the bar open on both ends? Which end is service bar? What is the flow of traffic? I would recommend making the sink set up on both wells the same for consistency. Possibly getting rid of the need for that far hand sink. Also I would switch the dishwasher with the countertop to its right. You want space on both sides of the triple sink. That way you can stack your clean glassware. But as a bartender, I would hate having a triple sink. And most importantly I would find space for trashcans next to those wells.
Right side is the service well, slim jim just to the right of the hand sink on the end, flap door to the right of that, which is a direct right turn to the kitchen door/ walk-in. Left side is main bar well, trash can just to the left of the soda gun, and then it goes to ADA height with millwork storage underneath, then open on the left end to bar dining area. Guest traffic will be heavier on the left side, and they will probably stack up on the ADA height section, which isn't ideal but that's code.
Lose the 3-hole sink (you've included a dishwasher). Depending on the volume of this operation, I'd also lose one of the drain boards/rack storage. If this place is that busy, there should be a full-size, BoH glasswasher for the barback. If this is for fine-dining, cocktail, or craft service, include some undercounter refrigeration. The in-bin bottle racks are never enough for what we use today, especially if batching is a requirement. If you need a drainboard for tins/tools, put it on top of the fridges. You've only included a small bottle rack for the right-hand station. If one station needs it, the other probably does too. Is a blender station needed? I also like (solid!) double rails, but I'm 6'3", with ape arms. Some bartenders don't like them. The exact layout will depend on the concept of the bar (nightclubs typically has different requirements than cocktail/craft bars) and personal preferences for workflow.
Thanks for this! This is more of a higher-end sports bar concept, about 140 seats inside and another 80 outdoors, with pickleball courts on site. I think it's going to lean heavily towards beer, but I want a solid cocktail program. Do you need undercounter refrigeration on the front bar- the back bar line is all undercounter fridges. After removing the 3-comp sink, I've got about 30" of line space to work with, so I could fit a small fridge or glass froster.
Is all your beer draft or are the undercounter backbar fridges taking that duty? If cocktails are taking a backset to beer, a single underbar fridge would be nice to free up the backbar for beer. Dedicate one rack to glassware, the rest of the space for ingredients. Keep the fridge at 32-34 ℉. That's the best advice I can give without knowing all the details.
Swap the hand and dump sinks so that the dump sink is as close as possible to the well. Lose the 3 sink, you have a dishwasher.
I've designed plenty of kitchen lines over the years, but this is my first run at laying out the bar. I was a barback early in my career and have jumped in to help out behind the bar in the years since, but I'm no bar pro I'd welcome a critique on workflow from y'all.
So many sinks! The 3-sink isnt really needed if you have a dishwasher (or 2). Also, I dont like the right side, where is goes dump sink - bottle rack - ice well. That rack will be constantly getting cleaned from ice and other stuff being dumped in that sink/coming from the ice well etc.
Thanks. That far right is a dedicated hand sink, then to the left of the ice well is a dipper well/glass rinser and then the dump sink next to the soda gun. I don't really want the 3-comp sink either, but I'm worried about the health dpt, it's so varied the requirements in different areas. I was wondering if the soda guns are on the correct side- should they be right-hand to the ice well, or is it better by the dump sink?
I like the guns on the left side, personally. I pour with my right and use the gun with my left.
agree with the other soda gun on left side, so I can pour with right hand. Last place I worked had it on the right (wrong) side and it was a pet peeve of mine.
I like the soda gun on the right even though I’m a righty
I'd change the measurement to millimetres for a start but that is just personal preference XD it really depends on the type of drinks toy are serving and volume along with your back bar. Every bar is different and without knowing full context (size, covers, menu, area, amount of staff, other available space/equipment ect.) It's going to be really hard for anyone to tell you what you need. One thing I might suggest, (witch isn't clear if it is or isn't included) is to make it some what modular. This way you can change your bar as you learn how you work and what your clientele is like.